This Raw Vegan Pie Crust is the foundation for all of your plant based creations.
I perfected this recipe almost 3 years ago, and have been using it ever since for everything from cheesecakes to banana cream bars, from fruit tarts to apple pies. It also tastes spectacular by itself (just sayin')
Because this is a raw recipe, it requires no baking- just an ultra powered blender (like a Vitamix) or a food processor. Perfect for impatient foodies like myself!
- 1 cup shredded coconut
- 1 cup almonds
- 1/2 cup walnuts
- 1/2 cup rolled oats
- 1.5 cups pitted medjool dates
- pinch of sea salt
- 1/2 tsp cinnamon
- 1/2 tsp vanilla extract
- Blend everything in a Vitamix or a food processor. If using a blender, stop periodically to make sure everything is getting pushed down into the blades. Careful, this could burn out your Vitamix. If that happens, don't fret! Just unplug your Vitamix for 15 minutes and then try again. Use the tamper, that helps!
- Once everything is properly blended until sticky dough-like consistency is reached, you are almost done! Simply using a pie crust tin, place the dough in the tin and press it down with your fingers evenly.
- Place in freezer to set for 2 hours. Then, fill your pie crust with the filling of your choice. I love using yogurt and fresh fruit for a simple breakfast tart like the one pictured above.